Saturday, April 27, 2013

Tri-Tip and Goat Cheese Open Faced Sandwich

If you are cooking for a crowd, this is a relatively easy way to feed them a spectacular, open faced sandwich. While any kind of beef would certainly do, I prefer the Tri-Tip cut because it is so flavorful, inexpensive and easy to prepare. Once you grill up the Tri-Tip Roast, these sandwiches come together in just a few minutes.

While you could certainly roast your own red bell peppers, I would recommend you buy them. Roasted bell peppers are sold in jars and you will typically find them in the same aisle as olives. The Tri-Tip Roast recipe is my own while the sandwich recipe comes from Williams Sonoma. This will serve eight.

Tri-Tip Roast (about 2.5 lbs)
Olive Oil
Kosher Salt
Fresh Ground Pepper

8 slices country bread
1/2 pound soft, fresh goat cheese
4 roasted bell peppers, sliced
2 tablespoons balsamic vinegar
1/2 cup slivered basil

Directions for the Tri-Tip Roast

  1. Prepare coals. When coals are hot, spread them out on just one-half of the grill (so that you have both a direct and an indirect grilling surface).
  2. Rub roast all over with olive oil. Sprinkle generously with salt and pepper.
  3. Place roast on direct heat side (over the coals). Sear, with grill covered, for 5 minutes on each side.
  4. Move roast to indirect side. Cover grill and open vents. Let roast cook on indirect side for 15 minutes.
  5. Remove from grill, tent with foil and let rest for 10 minutes. Slice thinly across the grain. 

Directions for the Sandwiches

  1. Preheat broiler.
  2. Arrange the bread slices on a rimmed baking sheet. Lightly toast the bread under the broiler on one side, watching carefully to prevent burning, about 1 minute.
  3. Turn the bread over, spread with the goat cheese, and top with the bell peppers and beef slices. Broil until the beef is warmed through, about 1 minute.
  4. While still hot, drizzle the open-face sandwiches with the vinegar, sprinkle with the basil and serve immediately.

Wine pairing: Pinot Noir

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